By Chef John Ash
Posset (pronounced pos-it) originally was an English drink made of hot milk curdled with ale or wine and usually sweetened and spiced. Here it becomes a lovely rich dessert. Chef Ash makes it with lime juice, but any citrus juice would work. Experiment by adding spices that you like. This is a wonderful dish to serve with the Sonoma-Cutrer Late Harvest Chardonnay, as the sweetness of the wine and dish pair perfectly.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
2 1/4 cups heavy whipping cream
3/4 cup granulated sugar
6 tbsps freshly squeezed lime juice
Pinch of dried ginger
Berries of your choice
Whisk together the cream and sugar in a stainless-steel pot with high sides. Bring the mixture to a simmer over medium-low heat, whisking often. Continue to simmer for 5 minutes, adjusting the heat as needed. Keep an eye on it because mixture can overflow while simmering.
Remove the mixture from the heat and immediately whisk in the lime juice and ginger. The mixture may curdle slightly. Let the mixture stand for 10 minutes. Whisk one last time until very smooth and creamy.
Divide the posset among six 6-ounce glasses or ramekins. Refrigerate for at least 2 hours to sufficiently set and thicken the posset. Serve chilled with berries if desired. Can be made 2 days ahead and stored refrigerated and covered with plastic wrap.